Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine the finely diced imitation crab, softened cream cheese, shredded mozzarella, minced garlic, chopped green onions, soy sauce, and sugar. Mix until creamy.

On a lightly floured surface, roll out the thawed puff pastry sheets until they're about 1/8 inch thick.

Spread the crab filling evenly across each puff pastry sheet, leaving a ¼ inch border.

From one long edge, tightly roll the puff pastry into a log and seal the edges.

Wrap the log in plastic wrap and chill for 15 to 30 minutes.

Once chilled, remove the log and slice into ½ inch pinwheels. Arrange on the prepared baking sheets.

Whisk an egg and brush the tops of each pinwheel with the egg wash.

Bake for 15 to 20 minutes or until golden brown and puffed, rotating halfway through.